Guavaberry Tart

Overview

This classic island tart features a tender shortcrust and a jewel-toned center that celebrates heritage bakes from the Caribbean. The filling’s character comes from guavaberry jam, and many home bakers on festive days add a touch of guavaberry liqueur for warmth and aroma. The crust is straightforward to master, and the bake is friendly for first-time tart makers while remaining rewarding for seasoned pastry lovers.

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 10 tablespoons cold, cubed unsalted butter
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 1 large egg
• 2 to 4 tablespoons ice water, as needed

Filling

• 1 to 1 1/4 cups guavaberry jam
• 1 teaspoon vanilla extract
• 1 tablespoon guavaberry liqueur (optional)
• 1 teaspoon finely grated lime zest (optional)
• 1 tablespoon cornstarch if the jam is very loose (optional)

Preparation

1. Make the dough: In a mixing bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt. Add the cold unsalted butter and cut it into the dry mixture with fingertips or a pastry blender until the pieces are pea-sized and the mixture looks like damp sand.
2. Bind: Beat the egg in a small cup, drizzle it over the bowl, and toss to combine. Sprinkle in 1 tablespoon of ice water at a time, gently pressing until the dough holds together without crumbling. If needed, add a little more ice water; avoid overworking. Form into a flat disk, wrap, and chill for 30 minutes.
3. Mix the filling: In a clean bowl, stir the guavaberry jam with the vanilla extract. If using, blend in the guavaberry liqueur. If the mixture seems thin, fold in the cornstarch. For brightness, add the lime zest.
4. Roll the crust: Lightly dust the work surface with a little all-purpose flour. Roll the chilled dough into a round large enough to fit a 9-inch tart pan with removable bottom. Ease it into the pan, press into the corners, and trim excess. Chill the lined pan for 15 minutes while you preheat the oven to 375°F (190°C).
5. Fill and bake: Spoon the prepared guavaberry jam mixture into the crust and smooth it evenly. Bake until the crust is golden and the filling gently bubbles at the edges, about 30 to 35 minutes.
6. Cool and set: Place the tart on a rack and allow it to cool until the filling sets and slices cleanly, about 45 minutes.

Notes, Tips, and Variations

• Texture balance: If your guavaberry jam is thick, you can skip the cornstarch; if it’s very loose, that small addition helps the slice hold.
• Flavor lift: A whisper of guavaberry liqueur deepens the fruit and adds festive character; the lime zest brightens and adds perfume.
• Rolling help: Keep the surface and rolling pin lightly dusted with all-purpose flour to prevent sticking, and rotate the dough as you roll for an even circle.
• Sweetness: If you prefer a slightly sweeter crust, add 1 extra teaspoon of granulated sugar to the dough.
• Salt balance: A precise pinch of fine sea salt sharpens flavors without making the pastry taste salty.

How to Enjoy

Serve slices at room temperature so the center is soft-set and glossy. For a simple flourish, add a scoop of ice cream or a slice of firm aged cheese alongside. A small demitasse of coffee or a cup of tea pairs well with the aromatic fruit profile. The tart also travels nicely for picnics and potlucks—carry it in the pan, then unmold and plate just before serving.